Butterscotch Ice Cream Recipe

4.65 from 31 reviews

Butterscotch Ice Cream Recipe

Homemade Butterscotch Ice Cream is sooo worth the effort. Real butterscotch sauce makes an ice cream that is soft and luscious. A hint of bourbon amps up the flavor.

Prep Time: 20

Bake Time: 15

Freezing Time: 6

Total Time: 6 35

8 servings

Ingredients
US Customary - Metric

5 large egg yolks
½ tsp kosher salt (if you use table salt use 1/4 teaspoon)
1 tablespoon vanilla extract
2 oz unsalted butter (¼ cup)
8 oz dark brown sugar (1 cup, packed)
12 oz heavy cream (1 ½ cups, separated)
12 oz whole milk (1 ½ cups)
2 tablespoons bourbon (optional)

Instructions

In a large bowl, whisk together 5 large egg yolks, ½ tsp kosher salt and 1 tablespoon vanilla extract. Set aside while you make the butterscotch.
Melt 2 oz unsalted butter over medium low heat. Add 8 oz dark brown sugar and stir until the sugar looks like wet sand.
Cook on medium low, stirring occasionally, for 5 minutes. The mixture will begin to liquify.
Slowly whisk in1 cup of the cream. BE CAREFUL, the mixture will bubble up and steam when the liquids are added. Keep your face away from the pot.
Cook over low heat for 10 minutes, whisking occasionally until the butterscotch becomes more viscous, very smooth and silky. Whisk in the remaining cream and 12 oz whole milk. Reduce the heat to low.
Whisk a cup of the hot butterscotch into the yolks. Pour the mixture back into the pan. Stirring constantly, cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Remove from the heat and strain into the bowl. Stir in 2 tablespoons bourbon. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Churn the ice cream according to the directions for your ice cream machine. Scoop the ice cream into a freezer container. Smooth the top and lay a piece of plastic wrap directly on the surface of the ice cream. Cover tightly and freeze until firm.